Beef buns

Overview

How to cook Beef buns at home

Tags

• staple food
• home cooking
• beef
• ginger powder
• pepper noodles
• salad oil
• warm water
• white noodles
• yeast
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Put 4 grams of yeast (two small spoons of seasoning spoon) into 400 grams of warm water and bring to a boil. Pour the warm water into 400 grams of white flour little by little and mix until it becomes flocculent.

2. 2 Knead further until the hardness is similar to that of the earlobe.

3. 3 Mix the filling while waiting. Wash and mince the beef, add green onion, minced ginger, a small spoon of salt, two tablespoons of soy sauce, a small spoon of peppercorn noodles, a small spoon of chicken essence, mix well, then gradually add warm water and stir, add 400 grams of beef filling to a bowl of water, add little by little, stir again and again, until all of it is stirred into the filling, you can hear the filling making a "squeaking" sound, it will be just right if no water leaks out after standing for two minutes. Finally, add five tablespoons of salad oil and mix well. Place in the refrigerator to chill.

4. 4 Put the white dough into the pot, cover it, (no need to heat, just room temperature is enough) and wait for fermentation.

5. 5 At that time, the room temperature was 24 degrees and the humidity was 33 degrees.

6. 6 When it rises for an hour and a half, you will see that the dough has doubled in size, there are pores when you stretch it out, and you can smell the slightly sour and pleasant smell.

7. 7 Take out the noodles, place on the chopping board sprinkled with noodles, knead evenly and release the gas.

8. 8 Knead into a long dough, which is thicker than the dumpling stick.

9. 9 Cut into pieces the size of an egg. If you don't know how to do it, cut it with a knife.

10. 10 Use a rolling pin to roll the dough into a round cake that is thick in the middle and thin around the edges. Hold the dough with your left hand and put the filling on it.

11. 11 Hold the edge of the skin with the thumb of your right hand, use your index finger to bring the dough back little by little and pinch it to the side where your thumb is pressing, and so on

12. 12 Pinch the dough back until it forms a bun.

13. 13 Wrapped little buns

14. 14 Put water in the pot to boil, and put the buns on the basket. Steam over high heat for twenty minutes.

15. 15 After twenty minutes, turn off the heat and simmer for three minutes before taking out the buns to prevent the dough from shrinking.